Directions

2. Cook and shred the chicken by boiling it in water for 20 minutes. Shred in a stand mixer with the paddle attachment. Add taco seasoning and dry ranch salad dressing and mix.

3. Mix the 1/2 cup of ranch and 1/2 salsa in a bowl. Spread a very thin layer of the mixture on the bottom.

4. Assembling the enchiladas by first putting about 2 Tablespoons of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that. Sprinkle with cheese and roll it up.

5. Line up the enchiladas seem side down in the 9x13 pan and sprinkle heavily with the cheddar cheese. Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.